Improvement in apparatus for drying or cooking fruit



3 Sheets-Sheet 1,.

J. B. OROOKER. Apparatus for Drying of Cooking Fruit 8x0 No. 198,971. Patgnted Jan. 8, 1878.

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i; I N P l \W I ATTEETI INVENTUFI.

N PETERS, PNOTO-UTNOGRAPNER! WASHINGTON, D. C.

3 Sheets-Sheet 2,. J. B. GROGKER. Apparatus for Drying 0r Cooking Fruit, 8w.

No.198,971. I Patented Jan. 8,1878

d B I 9 "0 1 1. $3 JiL 1 0 6 C) as ATTEET. w 'INVENTUFI.

N.F'ETER8. PNOTO-LITHQGRAPNER, WASHINGTON, D Cv 3 Sheath-Sheet 3.

J. B. O-ROGKER. I

Apparatus for Drying or Cooking Fruit, &o.

No. 198,971. Patented Jan, 8,1878.

ATTEET.

zi'ens. PH Tomoe APHER, WA HIN UNITED 1S TATES PATENT OFFICE.

y JOHN oRooKEajoFA To ILLINOIS.'

IMPROVEMENT IN APPARATUS FOR DRYING 0R COOKING FRUIT, &c.

Specification forming part of LettersPate'nt No. 198,971, dated J anuary 8, 1878 application filed October 12,1877,

To all whom it mag concern;- 1

Be it known that I, JOHN 'B; OROCKER, a resident of Alton, Illinois, have invented a new and useful Improvement in Stoves and Driers, of which the following is a full, clear, and exact description, reference being had'to the annexed drawings, making part 'ofth'is specification, in which" i 1 Figure 1 is an end elevation, 'partlyin section, of the invention; Fig: 2, a plan, the roof of the outer casing being removed, and' the, roof "of the innercasing being partly removed; Fig. 3, a vertical section taken through the carbureting apparatus; Fig. 4,a vertical sec-,

tion taken through the carbureter proper, and

at right angles to that of Fig. 3 5 and Fig. 5, a vertical section of one of the burners.

Similar letters refer to similar parts.

The present improvement is valuable as a cookingapparatus, especially in warm weather. It is also useful as a drier for evaporating the moisture from fruits, vegetables, and Ether articles that it is desired to thoroughly Referring to the annexed drawings, A represents the oven or drying-chamber of the apparatus. It is inclosed by the casing a, the

only apertures therein beln g at a a for air to enter the chamber, and at a for it to escape therefrom, and the doorway a through which the various articles to be cooked or dried are introduced into the chamber.

B represents an outer casing, that serves to inclose a space, b, without the casing a, communicating below with the apertures a and having an outlet at I) to the outer air. This space forms a flue, through which the gaseous and vaporous currents passing the apertures a are conducted before finally escaping to the open air, and the casing B serves as a jacket to prevent the radiation of heat.

The apertures a? need not be arranged precisely as shown. They must, however, be at or quite near the bottom of the chamber A.

The jacket B may be made to inclose the stove, as shown, or it may be extended around a portion only of it; but it is desirable to inclose as much thereof as is practicable, saving when it is intended to utilize the apparatus as a heater, in which case the space b need only shelves, 0 0,'suspended from rods 0 c, that, in

turn, are attached to endless chains 0 0 The latter are arranged, respectively, at the ends Oflthe chamben'upon the pulleys c c and, by

means of the crank-shaft and sprocket-wheel c ,'are made to turn thereou -that is, byrotating the crank-shaft, the shelves are raised and lowered in the chamber, as desired.-

' Theoperation of the invention, as thus far described, is as follows: The chamber being suitably heated, the articles to be cooked or dried are introduced through the doorway a into the chamber and placed on the shelves 0 c, and the door is closed. The shelves arethen elevated into the upper part of the chamber, where the hottest temperature prevails. The air, entering the apertures a, comes in contact with the heating apparatus, and ascends therefrom, in a dry condition, to the upper part-of the chamber, and, there encountering the fruit or vegetables, extracts the moisture therefrom. The air, now being moistened, descends again to the lower part of the chamber, and passes out through the apertures a into the flue b. It thence passes upward and out through the openin g I) The movement is indicated by the arrows in Fig. 1. Now, by reason of the upper portion of the chamber being closed, any desirable degree of heat can be very economically maintained. The dry hot air rapidly absorbs the moisture from the articles to be dried, and then gradually falls to the lower part of the chamber, to be replaced by the inflowing cur rent of dry air. The shelves 0 c are perforated, to enable the air to freely approach their contents. The heat can be regulated to suit the character of the operation and the condition of the articles being treated. In cooking, the articles may be exposed directly to the heated currents, or they may be inclosed in a suitable vessel. The heated currents might escape through the apertures a a directly to the open air without causing them to be returned upward against the casing a. The jacket B,

however, serves both to .economize the heat andto protect the operator. The rods 0 serve asa support for the inner ends of the .upon the rods as the shelves are moved in and out.

The preferable heating agent is shown at D,

termingled as to burn with an intense heat without any smoke.

E represents a carbureting apparatus that I preferably employ in connection with the burner described. It consists, mainly, of areservoir, e, for holding the gasoline or other fluid from which the gas is formed, a carbureter proper, e and a gasometer, 0 The oil flows from the reservoir into a series of gut ters, e? a", 1n the lower part of the carbureter.

It thence is taken up by a corresponding series oi wicks, e 0 which may be of such a ma terial as asbestus, that are spaced apart, as shown in Fig. 4, to enable the air that de scends through the flue e to come freely in contact with them. The gas descends through the perforated bottom 6 into the gasometer, and thence by the pipe 0 to the burner within the chamber A. Any overflow of oil into the carbureter passes between the gutters e 6 into the gasometer, where it can be drawn 011' by a suitable cook. The pipe 0" is extended suitably upward into the gasometer, to provide for the overflow, and to prevent the oil passing to the burner.

What I claim is-- 1. In a drier, the burner D, consisting of the conical part d having the perforations W, and the conical gauze 01, substantially as described.

2. The combination of the chamber A, having the apertures a a and a arranged as described, and the burner D, substantially as described. I

3. The combination of the chamber A, having the apertures a a and a the casing B, flue b, and burner D, substantially as described.

JOHN B. GROOKER.

Witnesses:

OHAs. D. MOODY, JAS. C. LEVY. 

